Imagine yourself under the warm Spanish sun, the gentle sea breeze caressing your face, as you sit on a charming terrace with a chilled glass of crisp white wine. The aroma of saffron and seafood fills the air, and then, a vibrant, steaming plate arrives – a perfectly prepared paella. This isn’t just a meal; it’s an experience, a memory woven into the fabric of a well-deserved holiday. (Ah, to escape into that daydream once more!)
That blissful vision is exactly what inspired us this month when Imma from the blog La Galletika challenged her community to create a delicious paella. Having recently returned from our own Spanish adventure, those wonderful paella memories were fresh in my mind, making it the perfect opportunity to bring a taste of Spain home. A great paella recipe is truly a treasure that never goes out of style!
While an authentic paella pan is a prized possession for many, it’s not a standard fixture in every kitchen. For this recipe, I successfully used a large wok, and the result was incredibly satisfying – a testament to how adaptable this beautiful dish can be. If you’re yearning for that Spanish holiday feeling, this recipe is definitely for you. It’s a comforting, flavorful journey that will transport your senses straight back to the Mediterranean coast.
Authentic Spanish Paella with Chicken, Chorizo & Shrimp: Your Ultimate Recipe Guide
Paella, a truly iconic dish originating from the Valencia region of Spain, is much more than just a rice dish. It’s a celebration of flavors, colors, and communal dining. Traditionally cooked over an open fire, it’s designed to be shared, bringing friends and family together around a single, magnificent pan. Our rendition marries the smoky depth of chorizo, the tender richness of chicken, and the sweet succulence of shrimp (or prawns) for a truly unforgettable culinary experience. This guide will walk you through everything you need to know to create a show-stopping paella right in your own kitchen.
The Heart of Paella: History and Key Ingredients
The history of paella is as rich and layered as the dish itself. Originating in the rice-growing regions around Valencia, the dish was initially a farmer’s meal, cooked outdoors with whatever ingredients were readily available from the countryside – typically rabbit, chicken, and sometimes snails, along with fresh vegetables. Over time, as it spread across Spain and beyond, seafood variations became incredibly popular, leading to the mixed paellas we often see today, like our chicken, chorizo, and shrimp version.
At its core, a great paella relies on a few critical elements. First, the rice: traditionally, a short to medium-grain rice like Bomba or Calasparra is preferred due to its ability to absorb liquid and flavor without becoming mushy. While our recipe uses basmati for its easy availability and pleasing texture, feel free to experiment with traditional options if you can find them. Next is saffron, the precious spice that imparts paella’s distinctive golden hue and subtle, floral aroma. Don’t skimp on good quality saffron; it truly makes a difference.
Then comes the sofrito, the aromatic base of finely diced onions, garlic, and tomatoes slowly cooked down to intensify their flavors. This foundational layer is crucial for building the dish’s complexity. For our version, we add the bold, smoky notes of chorizo and the comforting flavor of chicken, creating a hearty and flavorful meat base. Finally, the shrimp adds a burst of oceanic freshness, completing the trifecta of textures and tastes.
Mastering the Art of Paella: Essential Tips for Success
Creating a truly magnificent paella involves more than just combining ingredients; it’s about understanding a few key techniques that elevate it from a simple rice dish to a culinary masterpiece. One of the most important rules is to avoid stirring the rice once the liquid has been added. This allows the rice to cook evenly and, more importantly, facilitates the formation of the highly prized “socarrat.”
The socarrat is the crispy, caramelized layer of rice that forms at the bottom of the pan. It’s considered the ultimate mark of a well-made paella and is achieved by cooking the rice undisturbed over medium-high heat towards the end, allowing the bottom layer to toast without burning. Listen for the gentle crackle, but be careful not to scorch it!
Another tip is to use quality stock. While our recipe calls for chicken broth, a good seafood or vegetable broth can also enhance the depth of flavor. Ensure your ingredients are prepped and ready to go before you start, as paella cooking requires a relatively continuous process. This will help you manage your cooking time and ensure everything comes together perfectly.
Choosing Your Pan: Paella Pan vs. Wok
While a traditional paella pan (a wide, shallow, round pan with two handles) is ideal for achieving the perfect socarrat and even cooking, don’t let its absence deter you. As demonstrated in this recipe, a large wok makes an excellent substitute. Its sloped sides allow for good heat distribution, and its wide base provides ample surface area for the rice to cook and the socarrat to develop. Alternatively, a large, shallow cast-iron skillet or even a wide Dutch oven can work in a pinch, though you might need to adjust the heat and monitor closely for the socarrat.
The goal is to have a thin layer of rice over a wide surface, allowing the liquid to evaporate efficiently and the rice to cook evenly. Whichever pan you choose, ensure it’s large enough to accommodate all your ingredients without overcrowding, which can lead to steaming rather than the desired dry, fluffy rice.
Bringing the Flavors Together: Our Chicken, Chorizo & Shrimp Paella
This recipe balances the earthy richness of chorizo and chicken with the delicate sweetness of shrimp, all infused with the golden warmth of saffron and tangy lemon. The steps are straightforward, designed to guide you to a successful and flavorful result that truly captures the spirit of Spanish cuisine. From sautéing the base to coaxing out the elusive socarrat, each step is crucial for building the complex layers of this beloved dish. Remember to taste and adjust seasoning throughout the cooking process, ensuring your paella is perfectly balanced to your liking.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
5 minutes
25 minutes
30 minutes
Dinner
European Cuisine, Mediterranean, Spanish cuisines
6
People
735
kcal
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Ingredients
-
2
Tablespoons
olive oil -
1
Cup
onions,
chopped -
3
Tablespoons
garlic,
minced or squeezed -
½
lb
chorizo,
skin removed, cubed -
1
Pound
Chicken breasts ,
diced -
2
tomatoes,
chopped -
3
Cups
basmati rice,
uncooked -
3
Cups
chicken broth -
2 ¾
Cups
water -
1
lemon,
juiced -
½
Teaspoon
salt -
2-3
saffron threads -
1
lb
shrimp,
cleaned & deveined (raw) -
½
Teaspoon
salt -
1
Teaspoon
pepper -
1
Teaspoon
red chili powder -
2
Tablespoons
oil -
½
Cup
peas -
½
Cup
green beans,
trimmed and cut into 1-inch pieces -
3
Sprigs
fresh parsley,
finely chopped, for garnish -
2
lemons,
cut into wedges, for serving
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
-
In a large paella pan or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onions and minced garlic, sautéing until fragrant and softened, about 2-3 minutes. Then, add the cubed chorizo and diced chicken breasts. Cook, stirring occasionally, until the chicken is browned and cooked through, and the chorizo has rendered some of its flavorful oils. -
Stir in the chopped tomatoes, cooking for another 2-3 minutes until they soften and release their juices, forming a rich sofrito base. -
Add the uncooked basmati rice to the pan, stirring it well to coat each grain with the flavorful oils and sofrito. Fry the rice for about 2 minutes, allowing it to toast slightly. -
Increase the heat to high. Pour in the chicken broth, water, fresh lemon juice, and ½ teaspoon of salt. Bring the mixture to a rolling boil. -
While the rice mixture is coming to a boil, steep the saffron threads in 1 tablespoon of warm water for a few minutes. Once the rice is boiling, stir in the saffron-infused water. Ensure saffron is evenly distributed. Do not stir the rice again after this point. -
Reduce the heat to medium-low, cover the pan tightly with a lid or foil, and let it simmer for about 15-20 minutes, or until most of the liquid has been absorbed and the rice is nearly cooked. -
In the meantime, season the cleaned and deveined shrimp (prawns) with ½ teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of red chili powder. Toss gently to coat evenly. -
In a separate skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook. Remove the shrimp from the skillet and set them aside. -
Once the rice is nearly done and most liquid absorbed, remove the pan from the heat briefly. -
Once the rice mixture has absorbed almost all the liquid, gently add the peas and green beans, tucking them into the rice. Briefly stir *only* the vegetables into the top layer of rice, being careful not to disturb the bottom. Arrange the cooked shrimp on top of the paella. -
Return the pan to high heat (uncovered) for 2-3 minutes to create the “socarrat” – the crispy golden crust at the bottom of the rice. Listen for sizzling and a toasted aroma. Be careful not to burn it. Remove from heat immediately after achieving the crust. -
Once off the heat, cover the paella loosely with foil or a clean kitchen towel and let it rest for 5-10 minutes. This allows the flavors to meld and the rice to finish steaming. Garnish generously with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the top. Enjoy your authentic homemade Spanish paella!
Nutrition
Calories:
735
kcal
Carbohydrates:
89
g
Protein:
42
g
Fat:
22
g
Saturated Fat:
5
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
7
g
Trans Fat:
0.03
g
Cholesterol:
170
mg
Sodium:
1374
mg
Fiber:
5
g
Sugar:
5
g
Vitamin A:
954
IU
Vitamin C:
46
mg
Iron:
3
mg
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